Easy, healthy recipes with a southwestern flare
Side salads, salads as a meal
A winter fruit salad made with pineapple, persimmon, citrus and pomegranate. Great for parties, potlucks, and large family gatherings. Keeps well in the refrigerator for about 3 days.
This smashed potato salad is not chunky like most potato salads. It’s creamy and slightly chunky from smashing the cooked potatoes. Other ingredients include minced onion and celery, pickles, and a seasoning.
This beautiful fennel salad is made with red chile spiced roasted fennel and a drizzle of cranberry balsamic, topped with feta cheese, pomegranate seeds and daikon sprouts. It is an enticing mix of hot and cold, sweet and tart, crunchy and soft.
This Brown Rice Salad with Lime Vinaigrette is crunchy, nutty, tangy, sweet and spicy. It includes a mix of colorful peppers – sweet red and yellow bells and spicy roasted green chile.
A refreshing summer salad of chilled watermelon, feta cheese, preserved lemons and a couple more surprises. Enjoy this salad while taking a short trip to Taos, New Mexico.
A Pickled Vegetable Salad made with lightly pickled cucumber, diakon radish and carrots, topped with mint, sesame seeds and roasted peanuts.
Serve as a condiment, on tacos or as a side salad.
Asparagus with orange and kalamata is a light and delightful dish that’s I love making in the early spring when there’s the overlap between good quality citrus and young shoots of fresh asparagus. Serve as a warm side or cold salad.
Cara Cara oranges and Fuyu persimmon are joined together with a touch of sea salt and roasted peanuts to make a delightful simple salad. Different flavored sea salts can be used to best complement the meal and to provide a different finish each time.
Lemon Garlic Asparagus is simply steamed asparagus tossed with a citrus dressing of preserved lemon juice, garlic-infused olive oil and a fresh herb, my favorite being tarragon. Thinly sliced radishes are added for texture and color.
A simple salad of crispy apples, celery, cucumber and sweet onion topped with toasted sunflower seeds and a spicy green chile vinaigrette.
Welcome to my spicy New Mexico kitchen. I’m a well-seasoned cook with a love for New Mexico, its cuisine, its unique ingredients, and its physical beauty. Please read my About page to learn more.